Coursed Meals

I began cooking when I was 10, but it wouldn’t be till much later in my second year of college that I took the step from making a dish here and there (although at times a giant dish for over ten people) to a full multi-course meal. After seeing people enjoy my food, I had wanted to achieve something more. Multi coursed meals seemed like the obvious progression. So one fateful night after cooking a large amount of food for a large amount of people, I proposed the concept to those who had stayed after most had left. I eventually cooked over 10 meals for this group of friends (these dinners aptly named “staff dinners”) and this style, consisting of several small highly detailed dishes, became the playground and medium for my creativity in presenting food in overarching themes. It’s here that I hope to share all the details of those experiences.